Hälsochokladbitar från Dubai

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1. 1
   Melt the chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water, stirring until smooth. Or, do this in 30-second bursts in the microwave. Remove from the heat and cool slightly.
2. 2
   For the filling, stir the pistachio butter, tahini and shredded coconut together in a small bowl until well combined – the mixture should be thick but spoonable. If it's too dry, stir in a little more pistachio butter.
3. 3
   Spoon about 1 tsp melted chocolate into each of 12-16 mini silicone moulds or mini cupcake cases, tilting back and forth to coat the sides. Chill in the freezer for 5 mins to set slightly.
4. 4
   Spoon a small dollop of the pistachio mixture into each chocolate-lined mould, flattening it gently using the back of the spoon. Top with more melted chocolate to cover the filling, then sprinkle over the chopped pistachios and a pinch of salt. Chill in the fridge for 20 mins until fully set.
5. 5
   Pop the chocolates out of the moulds and serve. Will keep in an airtight container in the fridge for up to a week.